No Carb Spinach Bread

"A low carber's dream come true! I saw this on the "Today" show and was intrigued. This came from the "Taste of Home" website. I haven't made this yet, but definitely plan too! I'm guessing this is more like a polenta than a bread. Note cook time and servings are for the smaller version, not the loaf."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by havent the slightest photo by havent the slightest
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Leslie photo by Leslie
Ready In:
25mins
Ingredients:
5
Serves:
4
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ingredients

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directions

  • There are two ways to make this: in a glass baking dish or tripling the recipe and baking it in a loaf pan.
  • It takes longer to cook in the loaf pan, but you end up with a whole loaf of bread that you can slice and freeze.
  • Preheat oven to 400°F.
  • Butter an 8x8-inch glass baking dish.
  • Mix together spinach, eggs, and garlic.
  • Season with salt and pepper.
  • Pour into prepared pan.
  • Bake for 15 minutes or until mixture has set.
  • Allow to cool slightly.
  • Cut into 4 squares.
  • Use a spatula to remove squares from pan.
  • Refrigerate or freeze until ready to use.
  • To make a whole loaf of this bread, triple the ingredients and pour into a well buttered loaf pan.
  • Place loaf pan on a baking sheet and bake for 1 hour and 15 minutes at 350°F.

Questions & Replies

  1. Wondering if anybody's added cheese to this recipe?
     
  2. Hi yooper, My name is Luixia. I'm a writer for Spoon University. I'm currently writing an article rounding up recipes using frozen spinach. I was wondering whether I could share your recipe (I won't be sharing the full recipe but will hyperlink it instead) and use your photos in our article. With your permission, I'll be fully crediting the recipe and your photos in our article. Let me know ASAP and I hope to hear from you soon.
     
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Reviews

  1. I'm sorry, Yooper -- I *really* wanted to like this 'cause I sure miss my bread on the low-carb routine. But I found this to have a texture like a rubbery quiche, and it really just wasn't great. I know you hadn't made it when you posted, so I wanted to let you know. I ended up buttering the pieces lightly, then dredging them in Parmesan and grilling them on the George Foreman. That was fairly tasty. I will probably top the next couple slices with a little marinara and mozzarella and put them under the broiler. Thanks for posting it, it was sure worth a try.
     
  2. This is nothing but a spinach frittata, blah one at that. I agree some part would make it a nice appetizer or snack, but in no way is it a bread sub. Mushrooms on top would be good, too. I'm Type 1, so don't promise me a bread sun if it isn't.
     
  3. I've been making this for over 10 years and love it! I first saw it on HSN when Suzanne Somers was on it. She made it with ham and swiss cheese heated up in a frying pan and put it in between the slices. Very satisfying and super low carb!
     
  4. This dish makes a wonderful base for pizza toppings! Even my 5 year old likes it. Thanks for a great recipe.
     
  5. I added some red onion and mushrooms.....threw a handful of mexi-3 cheese blend and man, it was delicious!
     
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RECIPE SUBMITTED BY

What can I say about myself that hasn't already been mentioned in the police reports? Just kidding! I'm a single guy who loves to cook! Good thing, or I'd starve or go broke eating out! I love to read, horror and mysteries are my favorite. Love music, (except rap) and I'm a huge Green Bay Packer Fan!
 
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